Banana Chocolate Cream Pie Recipe

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Banana Chocolate Cream Pie
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  1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
  2. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Sprinkle toffee bits over crust; layer with banana and pudding. Spread with whipped topping. Refrigerate for at least 1 hour before serving. Store leftovers in the refrigerator. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 350.8 Kcal (1469 kJ)
Calories from fat 141.64 Kcal
% Daily Value*
Total Fat 15.74g 24%
Cholesterol 0.92mg 0%
Sodium 544.75mg 23%
Potassium 236.74mg 5%
Total Carbs 47.73g 16%
Sugars 20.16g 81%
Dietary Fiber 2.99g 12%
Protein 5.09g 10%
Vitamin C 2.3mg 4%
Iron 1.7mg 9%
Calcium 71.8mg 7%
Amount Per 100 g
Calories 227.8 Kcal (954 kJ)
Calories from fat 91.98 Kcal
% Daily Value*
Total Fat 10.22g 24%
Cholesterol 0.6mg 0%
Sodium 353.74mg 23%
Potassium 153.73mg 5%
Total Carbs 31g 16%
Sugars 13.09g 81%
Dietary Fiber 1.94g 12%
Protein 3.3g 10%
Vitamin C 1.5mg 4%
Iron 1.1mg 9%
Calcium 46.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
  • 9

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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